Oven-Baked Millet

• 4 cups water (or stock)
• 1 cup millet
• 1 teaspoon salt
• 1 tablespoon butter (more to taste)
• 13 cup freshly grated Parmesan
• Freshly ground pepper

1. Preheat the oven to 350 degrees.
2. Heat a 10-inch cast-iron skillet over medium-high heat and add the millet.
3. Toast, stirring or shaking the pan, until the grains begin to pop and smell toasty, sort of like popcorn.
4. Add the water or stock and the salt.
5. Transfer the pan to the preheated oven.
6. Set the timer for 25 minutes and give the millet a stir.
7. Bake for another 25 minutes.
8. There should still be some liquid in the pan.
9. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan.
10. Remove from the oven; if desired, stir in the Parmesan.
11. Serve right away, topped with tomato sauce or a stew.
12. Alternatively, allow to cool, either in the pan or spread in a small sheet pan, baking dish or cake pan; when it is solid, cut into squares, slices or rounds, which you can grill, fry or layer in a gratin.

water, millet, salt, butter, parmesan, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1014795 (may not work)